Skip to main content

Featured

Heaven and Hell Cake Recipe

 Heaven and Hell Cake Recipe Heaven and Hell Cake Recipe A divine combination of angel food cake and devil’s food cake, layered with a luscious peanut butter mousse and finished with a rich ganache. This cake is a true indulgence! Ingredients: For the Angel Food Cake: 1 cup cake flour 1 ½ cups granulated sugar (divided) 12 large egg whites (room temperature) 1 ½ teaspoons cream of tartar ½ teaspoon salt 1 teaspoon vanilla extract For the Devil’s Food Cake: 1 cup all-purpose flour ½ cup unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ½ cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract ¾ cup buttermilk For the Peanut Butter Mousse: 1 ½ cups heavy cream ½ cup powdered sugar 1 cup creamy peanut butter ½ teaspoon vanilla extract For the Chocolate Ganache: 1 cup heavy cream 8 oz dark chocolate, chopped Instructions: Step 1...
Post a Comment
Read more
Labels

Hashbrown Egg Cups Recipe

 Hashbrown Egg Cups Recipe


Hashbrown Egg Cups Recipe

These Hashbrown Egg Cups are a perfect breakfast option or brunch dish. They’re easy to make, full of flavor, and customizable with your favorite toppings.

Ingredients:

  • 2 cups frozen hashbrowns (or freshly shredded potatoes)
  • 1/4 cup shredded cheddar cheese (or your favorite cheese)
  • 2 tablespoons olive oil or butter
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 teaspoon onion powder (optional)
  • Fresh herbs or chopped green onions for garnish (optional)

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 400°F (200°C) and lightly grease a muffin tin with cooking spray or butter.

  2. Prepare the Hashbrowns:

    • If you're using frozen hashbrowns, make sure they are thawed and drained well of any excess moisture. You can squeeze them in a clean kitchen towel to remove the moisture.
    • In a bowl, combine the hashbrowns with shredded cheese, olive oil (or melted butter), salt, pepper, and optional garlic powder and onion powder. Mix well until everything is evenly combined.

  3. Form the Hashbrown Cups:

    • Divide the hashbrown mixture evenly between the 6 muffin tin cups. Press down firmly to form a nest-like shape, ensuring the hashbrowns create a cup shape in each well.
    • Bake for 15-20 minutes, or until the hashbrowns are golden brown and crispy around the edges.

  4. Add the Eggs:

    • Once the hashbrown cups are baked, carefully crack one egg into each hashbrown cup. Sprinkle a little more salt and pepper on top of the eggs.
    • Return the muffin tin to the oven and bake for an additional 8-12 minutes, or until the eggs are cooked to your desired level of doneness. For runny yolks, check at 8 minutes; for fully cooked yolks, check at 12 minutes.

  5. Garnish and Serve:

    • Once the egg cups are done, remove the muffin tin from the oven. Let them cool for a few minutes.
    • Garnish with fresh herbs, chopped green onions, or a little extra cheese if desired.

Serving Suggestions:

  • Serve these Hashbrown Egg Cups with a side of fresh fruit or a simple salad for a well-rounded meal.
  • You can also add cooked bacon, sausage, or vegetables to the hashbrowns before baking for added flavor.

These Hashbrown Egg Cups are a great way to start your day with a filling and flavorful meal that’s easy to customize to your taste. Enjoy!

Labels:

Comments

Post a Comment

Popular Posts